BBQ Head On Gulf Shrimp

Ingredients

BBQ Creole Seasoning

  • 1 tablespoon hot smoked paprika

  • 3 teaspoons granulated garlic

  • 2 teaspoons granulated onion

  • 2 teaspoons chili powder

  • 2 teaspoons black pepper

  • 1 teaspoon ground cumin

Shrimp

  • 2 pounds head on Gulf Shrimp 16/20 count

  • 11/2 tablespoons BBQ creole seasoning

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon sea salt

BBQ Sauce

  • 2 cups shrimp, lobster or fish stock

  • 1 cup heavy cream

  • 1/2 cup white wine

  • 1/2 cup sweet onion, finely chopped

  • 1/4 cup worcestershire sauce

  • 3 tablespoons fresh garlic, finely chopped

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons  butter

  • 1/2 teaspoon sea salt

  • 2 lemons, sliced

  • 2 bay leaves

  • use remaining BBQ creole seasoning

Directions

BBQ Creole Seasoning

  • Combine all ingredients

Shrimp

  • Mix seasoning and salt, coat shrimp and refrigerate at least an hour.

BBQ Sauce

  • Heat olive oil and saute garlic and onions on low heat, 2 to 3 minutes. Add bay leaves, stock, worcestershire sauce, sliced lemons, white wine, salt and creole seasoning. Bring to a boil then simmer about 30 minutes until thickened. Strain sauce.

To Finish

  • In saute pan, heat remaining olive oil, saute shrimp for3 minutes. Add BBQ sauce and heavy cream, stir and simmer 2 -3 minutes. Stir in butter until melted. Remove from heat and serve over cheesy grits.

  • Serves 4 people

Dirk FucikCrustaceans